Franks & Beans Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 -3 tablespoons extra virgin olive oil
• 3 (16 ounce) packages all- beef hot dogs (ballpark-style and sliced on a slight angle)
• 1 medium onion, chopped
• 2 tablespoons molasses
• 3 tablespoons worcestershire sauce
• 2 cups tomato sauce
• 4 (16 ounce) cans baked beans (or 1 family-size can)
• 2 (8 1/2 ounce) boxes corn muffin mix, such as jiffy brand
• 2 eggs
• 4 tablespoons butter, melted
• 1 1/2 cups whole milk
• 1 tablespoon chili powder
• 1/4 cup fresh chives, chopped
• 2 cups cheddar cheese, shredded

Recipe

• 1 preheat oven to 400°f.
• 2 place a large, oven-safe, nonstick skillet over medium-high heat, add olive oil.
• 3 add the sliced hot dogs to the pan and brown, about 6-8 minutes.
• 4 add the chopped onion and cook for about 3-4 minutes.
• 5 combine molasses, worcestershire and tomato sauce in a small bowl and add to the skillet.
• 6 add the baked beans and bring up to a simmer.
• 7 while the hot dog mixture is coming up to a simmer, mix the two packages of muffin mix together with eggs, melted butter, milk, chili powder, chives and the cheese.
• 8 pour the mix over the top of the hot dog mixture in the skillet.
• 9 place skillet in the oven and bake until cornbread is light golden in color, 12-15 minutes.